This is a haven for old-fashioned pies. The sauce is tangy and robust. The crust is deeply browned, both elastic and chewy. The toppings are generous.

Northeast Ohio Media Group entertainment reporter Kristel Hartshorn, videographer David Petkiewicz and I took a table near the back corner of Romito's as owner Mike Kral and his crew got at trio of large pies into the oven. The restaurant is simple and no-nonsense. Walls are hung with sports-themed photos -- Ohio Stadium, the opening day at the former Gund Arena (now The Q) and an aerial shot of the first game at Cleveland Browns (now FirstEnergy) Stadium. The banter back behind the counter is loaded with references to upcoming games. The wide front window looks out onto Brecksville Road (Ohio 21).

Kral sent out the pies. (Bear in mind, the restaurant's staff knew that their pizzas would appear on camera and be sampled.)

Speckles of tomato sauce bubbled up through the thick drift of mozzarella that topped the cheese pizza, a pie that would satisfy the kids and most adults who prefer their slice simple and straightforward.

Kral said his pepperoni-and-sausage combo "is probably our single most popular pizza," so he presented that as the pie most representative of the shop. The same crust and sauce were covered with standard pepperoni slices and lots of decent Italian-style sausage - peppery, without fennel.

Romito's Cheeseburger Pizza isn't on the restaurant's menu, but regulars know that its available. It's a family-friendly version for those who don't necessarily dote on the traditional red sauce-and-mozz combo.

Kral's Cheeseburger pie starts with the house crust, but in place of red sauce this one is heavily smeared with "the things people usually put on a burger," Kral explains: ketchup, mayo, a little mustard "and other stuff - sort of our special recipe," he adds. It's then topped with pieces of American cheese, chunks of ground beef, coarsely chopped fresh tomato and Iceberg lettuce.

As Petkiewicz headed back to the newsroom with a big box of extra slices to share with other members of the staff, I'm off to set up the next round of visits -- and figure out what kind of salad to have for dinner.

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